When the crisp autumn air sets in and the leaves start to change colors, nothing quite compares to indulging in a warm, flavorful dessert that embodies the essence of fall. Enter the Salted Maple Pecan Upside-Down Cake—a delightful dessert that’s perfect for cozy gatherings, festive celebrations, or just when you need a little sweetness to brighten your day.
This recipe combines the rich, nutty flavor of pecans with the deep, earthy sweetness of maple syrup, and just the right touch of salt to balance the flavors. The caramelized pecans sit atop a soft, tender buttermilk cake base that flips into a showstopper, creating an elegant presentation. With its perfect balance of sweet, salty, and nutty notes, this cake is bound to become a seasonal favorite. Let’s dive into the details and learn how to make this irresistible dessert!
What is Salted Maple Pecan Upside-Down Cake?
The Salted Maple Pecan Upside-Down Cake is a decadent dessert that features a sticky, sweet topping of caramelized pecans and maple syrup. The cake itself is fluffy and moist, with a slight tang from buttermilk and a subtle hint of vanilla. The unique upside-down method allows the pecans to soak into the batter as the cake bakes, making every bite rich with flavor. When flipped over, the topping forms a beautiful, golden caramel layer, making it both visually appealing and mouthwatering. This cake is perfect for fall, but it’s versatile enough to enjoy all year long.
Origin of Salted Maple Pecan Upside-Down Cake
The upside-down cake tradition dates back to the early 1900s when bakers would use fruit as the main topping. Typically, pineapples were used, but over time, other fruits like cherries and peaches became popular. The Salted Maple Pecan Upside-Down Cake takes this classic concept and adds a modern twist by using pecans and maple syrup—two ingredients that are synonymous with autumn in North America.
Maple syrup, especially, has been a staple in North American cuisine for centuries, originating in the indigenous cultures of the northeastern U.S. and Canada. The salty-sweet combination is often found in many autumn-themed recipes, and this cake brings those flavors together in a way that is both comforting and sophisticated.
Ingredients with Quantities for Salted Maple Pecan Upside-Down Cake
For the Pecan Topping:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp sea salt (or flaky salt for finishing)
- 1½ cups pecan halves
For the Cake Batter:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or ¼ cup yogurt + ¼ cup milk)
Step-by-Step Directions and Preparation Method
Prepare the Pecan Topping:
- Melt the Butter: In a saucepan over medium heat, melt the unsalted butter. Stir until it becomes bubbly and smooth.
- Make the Caramel Sauce: Add the brown sugar, maple syrup, ground cinnamon, and sea salt to the melted butter. Stir well to combine, and let the mixture simmer for 1-2 minutes, allowing the sugar to dissolve completely and the sauce to become glossy and slightly thickened.
- Arrange the Pecans: Pour the warm caramel sauce into a greased 9-inch round cake pan, spreading it evenly. Arrange the pecan halves on top of the caramel sauce, ensuring they are well-distributed.
Make the Cake Batter:
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix to keep the cake light and tender.
Assemble & Bake:
- Layer the Batter: Spoon the cake batter evenly over the pecan topping in the cake pan, spreading it out gently with a spatula. Be careful not to disturb the pecans too much.
- Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cake should feel firm to the touch.
Invert & Serve:
- Cool and Invert the Cake: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then place a plate over the pan and flip it over. Let the cake settle before carefully lifting the pan.
- Finishing Touch: If desired, sprinkle the cake with a pinch of flaky sea salt for an extra layer of flavor.
Variations: Maple Pecan Cake
While the Salted Maple Pecan Upside-Down Cake is delicious on its own, there are several ways to customize the recipe to suit your tastes or dietary needs:
1. Add a Splash of Bourbon:
For a deeper, more complex flavor, consider adding a splash of bourbon to the pecan topping. This will add an extra layer of warmth and richness to the cake.
2. Use Different Nuts:
If pecans aren’t your favorite, you can swap them out for other nuts like walnuts or almonds. Just keep in mind that different nuts will change the flavor profile slightly.
3. Make It Gluten-Free:
To make the cake gluten-free, swap out the all-purpose flour for a gluten-free flour blend. Be sure to check that the other ingredients, like the baking powder and baking soda, are also gluten-free.
4. Try Maple-Sweetened Whipped Cream:
For an extra indulgent touch, top the cake with maple-sweetened whipped cream. This light, fluffy topping will complement the dense, caramelized cake beautifully.
5. Pair with Spiced Beverages:
For a perfect autumn pairing, enjoy your cake with a cup of chai tea or spiced coffee. The warm spices in the drink will complement the flavors of the cake perfectly.
FAQs About Salted Maple Pecan Upside-Down Cake
1. Can I make this cake ahead of time?
Yes, you can make the cake a day or two ahead. Store it in an airtight container at room temperature. When ready to serve, simply warm it up in the oven for a few minutes to refresh the flavors.
2. Can I use store-bought maple syrup?
Yes, you can use store-bought maple syrup, but for the best flavor, choose a high-quality pure maple syrup. Artificial maple-flavored syrups will not provide the same depth of flavor.
3. Can I make Maple Pecan Cake without buttermilk?
Yes, if you don’t have buttermilk on hand, you can substitute it with a mixture of ¼ cup yogurt and ¼ cup milk. This will provide the same tangy flavor and moisture.
4. What can I serve with this cake?
This cake pairs wonderfully with whipped cream, crème fraîche, or a scoop of vanilla ice cream. For a slightly lighter option, try serving it with maple-sweetened yogurt.
5. Can I freeze this cake?
Yes, you can freeze the cake! Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe container. To serve, let it thaw at room temperature and warm it up in the oven.
Conclusion: Salted Maple Pecan Upside-Down Cake
In conclusion, the Salted Maple Pecan Upside-Down Cake is the perfect dessert for any autumn occasion, offering a balance of flavors that’s both comforting and indulgent. Whether you’re serving it at a holiday gathering, enjoying it with a cup of coffee on a chilly afternoon, or sharing it with loved ones, this cake is sure to impress. With its rich caramelized pecans, fluffy cake, and the right touch of salt, this recipe will quickly become a staple in your fall baking repertoire. Enjoy every bite, and don’t forget to share the sweetness with those you cherish most. Happy baking!
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Salted Maple Pecan Upside-Down Cake: A Cozy Autumn Treat
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
The Salted Maple Pecan Upside-Down Cake is a decadent dessert that features a sticky, sweet topping of caramelized pecans and maple syrup. The cake itself is fluffy and moist, with a slight tang from buttermilk and a subtle hint of vanilla. The unique upside-down method allows the pecans to soak into the batter as the cake bakes, making every bite rich with flavor. When flipped over, the topping forms a beautiful, golden caramel layer, making it both visually appealing and mouthwatering. This cake is perfect for fall, but it’s versatile enough to enjoy all year long.
Ingredients
For the Pecan Topping:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup pure maple syrup
- ½ tsp cinnamon
- ¼ tsp sea salt (or flaky salt for finishing)
- 1½ cups pecan halves
For the Cake Batter:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or ¼ cup yogurt + ¼ cup milk)
Instructions
- Prepare the Topping: Melt butter in a saucepan. Stir in brown sugar, maple syrup, cinnamon, and salt. Simmer for 1–2 minutes until glossy. Pour into a greased 9-inch round cake pan. Arrange pecans evenly over the syrup.
- Make the Cake Batter: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk, mixing gently until smooth.
- Assemble & Bake: Spoon batter over pecan topping and smooth the surface. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
- Invert & Serve: Cool for 10 minutes. Run a knife around the edge, place a plate over the pan, and flip. Let the topping settle before lifting the pan. Sprinkle flaky salt if desired.
Notes
This Salted Maple Pecan Upside-Down Cake is best enjoyed slightly warm, letting the caramelized maple topping shine. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert, or enjoy it with coffee or tea for a cozy treat.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 380
- Sugar: 32g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: Moderate
Keywords: Maple Pecan Cake, Upside-Down Pecan Cake, Salted Pecan Cake, Autumn Cake Recipe, Maple Caramelized Pecan Cake
